Beetroot soup

Beetroot soup - a comforting delight

Beetroot soup, or Moldovan borscht, is a recipe that evokes warm and flavorful memories, being a staple on our tables, especially in the cold season. This dish is not only tasty but also extremely healthy, thanks to the wealth of vitamins and minerals that beetroot offers. Beetroot is an amazing vegetable, full of antioxidants and with a high water content, making it ideal for a healthy diet. Additionally, it is easy to digest and helps eliminate toxins from the body. So, let's get to work!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6

Ingredients

- 2 medium potatoes
- 1 green bell pepper
- 3 carrots
- 3 medium beetroots
- 2 medium onions
- 1 parsley root
- 1/4 celery root
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 1/2 bunch of lovage
- 30 ml olive oil (plus 2 tablespoons for dressing)
- 2 tablespoons of Vegeta (or a preferred spice mix)
- Salt and pepper, to taste
- 1/2 liter of fresh sour borscht
- For dressing the soup:
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- One small onion
- Sour cream, for serving

Preparing beetroot soup

1. Preparing the vegetables: Start by peeling and washing all the vegetables. Cut the beetroot and potatoes into cubes, the carrot into thin rounds, and the other vegetables (onion, parsley, celery) into small pieces. Uniform cutting helps the vegetables cook evenly.

2. Sautéing the vegetables: In a large pot, add 30 ml of olive oil and let it heat over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden. This process will add a deep flavor to the soup.

3. Adding the vegetables: Once the onion is sautéed, add all the chopped vegetables, season with salt, pepper, and Vegeta. Cover the pot and let the vegetables cook on low heat for about 5 minutes, stirring occasionally.

4. Boiling the soup: After 5 minutes, add 1.5 liters of water and bring the soup to a boil. Once it starts boiling, reduce the heat and let the vegetables simmer until tender, about 20 minutes.

5. Adding the borscht: Once the vegetables are cooked, add the sour borscht and half of the greens. Let it simmer on low heat for 7-10 minutes, so the flavors meld.

6. Dressing the soup: In a separate pan, sauté the remaining onion in olive oil for the dressing. Once the onion turns golden, add the tomato paste and let it blend for 2 minutes. This step will add a richness of flavor to the soup.

7. Finalizing the dish: Pour the onion and tomato paste mixture over the soup, mix well, and adjust salt and pepper to taste. Turn off the heat and let the soup rest for a few minutes to intensify the flavors.

Serving

Beetroot soup can be enjoyed hot or cold, depending on your preferences. It is delicious served with a spoonful of sour cream and sprinkled with freshly chopped parsley. If you like a bit of spice, a hot pepper or red onion on the side will do wonders!

Useful tips

- For a deeper flavor: You can add a bay leaf or a pinch of cinnamon during boiling for an extra aroma.
- Ingredient variations: You can experiment with other vegetables, such as zucchini or cabbage, depending on your preferences.
- Nutritional benefits: Beetroot soup is an excellent choice for those looking for a light meal, having only 35 calories per 100 grams. It is rich in vitamins, minerals, and antioxidants, helping to strengthen the immune system and detoxify the body.

Frequently asked questions

- Can I use canned beetroot?: Yes, but the taste will be different. Make sure to rinse it well before use to remove excess salt.
- How long can the soup be stored?: Beetroot soup can be kept in the fridge for 3-4 days. You can reheat it, but the taste will be best when freshly made.
- What can I accompany the soup with?: A slice of rye bread or a summer salad are excellent combinations that complement this comforting soup.

Whether you prepare it for a family meal or as a healthy snack, beetroot soup will surely find a special place in your heart and on your table. Enjoy!

 Ingredients: -2 medium potatoes-1 green bell pepper-3 carrots-3 medium red beets-2 medium onions-1 parsley root-1/4 celery root-1 bunch of parsley-1 bunch of dill-1/2 bunch of lovage-30 ml olive oil-2 tablespoons of vegetable oil-salt-pepper-1/2 l fresh sour borscht For soup dressing-2 tablespoons of tomato paste-2 tablespoons of olive oil-a small onion-sour cream